Chocolate-Peppermint Delight Cookies
Description
Perfect for Christmas gifting or parties, these chocolate and peppermint cookies are drizzled with a dark chocolate and peppermint coating for added festive flair.
Ingredients
•
1 cup unsalted butter, softened
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3/4 cup brown sugar
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3/4 cup white sugar
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2 large eggs, lightly beaten
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1 teaspoon vanilla extract
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1 teaspoon peppermint extract
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 (10 ounce) package creme de menthe baking chips (such as Andes®)
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1 cup chopped pecans
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1 cup chopped dark chocolate
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1 teaspoon peppermint extract, or more to taste
Directions
1
Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
2
Chill dough for 15 to 30 minutes.
3
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
4
Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
5
Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
6
Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
7
Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.